Strawberry-Rhubarb Trifle

Strawberry-Rhubarb Trifle

Razzle-dazzle your guests with this yummy showstopper dessert!

Prep Time



Total Time






box Betty Crocker® pound cake mix
Water and eggs called for on cake mix box
lb rhubarb, cut into 1/2-inch pieces (2 cups)
cup sugar
cup orange juice
cups sliced strawberries
boxes (4-serving size each) vanilla pudding and pie filling mix (not instant)
2 1/2
cups milk
cups frozen (thawed) whipped topping
cup orange marmalade
cup medium-size whole strawberries, if desired
Shredded orange peel, if desired
  1. Heat oven to 350°F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  2. Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice. Heat to boiling over medium heat. Reduce heat to low; cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
  3. While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
  4. Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
  5. Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.
  6. Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Want to use real whipped cream? Beat 1 cup whipping cream and 3 tablespoons granulated or powdered sugar in a chilled medium bowl with an electric mixer on high speed until stiff.
Prepare the trifle through step 5, then refrigerate up to 24 hours before serving.
Two cups of frozen unsweetened rhubarb, thawed and well drained, can be substituted for the fresh rhubarb.
Purchase a baked pound cake loaf instead of making the cake mix. Or buy 1 package (16 oz) frozen pound cake loaf and thaw before cutting.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 160mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 1g,
    • Sugars 45g),
  • Protein 4g;
Percent Daily Value*:
    • 1 Starch;
    • 1/2 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.